How to Properly Poach an Egg

I’m a poached egg lover and I spent several years looking for the perfect way to properly poach an egg. I can guarantee that this video by Jaques Pépin is the best guide available for poaching eggs.

I just want to add a few DOs and DON’Ts that will help you big times:


  • Take the water up to the boiling point, then lower the temperature. 95C/203F is what you are looking for.
  • Add white vinegar. How much? A good splash. Maybe a little more you would feel comfortable with. Acidity is key to the coagulation of the albumin.
  • Cooking time is 3 minutes. 180 seconds. Not a second more, not a second less.


  • Don’t salt the water. It would prevent the coagulation of the albumin.
  • Don’t use eggs that are not super-fresh. Just avoid those eggs that were sitting around your pantry for too long. They are good for baking eventually.
  • Don’t spin the water. Master the static technique in the video. It allows you to cook several eggs at the same time, I usually cook 4 eggs at a time.

Have you tried this tutorial yet? Drop a comment and let me know!





2 responses to “How to Properly Poach an Egg”

  1. Sam Hotchkiss Avatar

    I’ve been working on leveling up my poached egg game recently, as well!

    I use this trick:

    Crack the eggs into a sieve, and let the thinnest part of the white run off. It’s only a small amount of egg, but with that strained off I’ve found that they set up nice and tight.

    1. Luca Sartoni Avatar

      Yes! I sometimes do that as well, and it works well. Great advice!

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